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Sauce: Sauce Vert




Source of Recipe


New York Daily News 2/17/03


List of Ingredients






1 cup fresh parsley, washed, dried and leaves roughly chopped
1/2 cup fresh chervil, washed, dried and roughly chopped
1/2 cup fresh chives, washed, dried and roughly chopped
2 cloves garlic, peeled and chopped
1 shallot, peeled and chopped
1/2 teaspoon anchovy, chopped
1/4 cup capers, drained
1 tablespoon freshly squeezed lemon juice
1 cup olive oil
Salt and pepper to taste









Recipe



Place all ingredients except olive oil in blender and pulse to puree. With motor running, begin adding the oil very slowly, until it is fully incorporated. Season with salt and pepper to taste. Transfer to airtight container and refrigerate. This will keep for 2 days in the refrigerator.

Serve with freshly cooked shrimp
YIELD: 1 1/2 Cups